Just when you thought garlic bread could not get any better, I present to you cheesy roasted garlic bread.
This is a simple way to elevate what is arguable already a delicious dish. Garlic bread is a popular side to pasta mains, barbecued meats or salads. This recipe combines butter and garlic with fresh herbs and cheese, boosting your bread from side show to the main act.
Roasting garlic works wonders to transform its flavour and texture into something truly exceptional. When garlic is roasted, it undergoes a magical alchemical process that results in a mellow, sweet, and buttery flavour. The harsh pungency of raw garlic gives way to a more subtle and nuanced taste, making it more enjoyable for those who may find raw garlic overpowering.
Roasting will create cloves that become soft and spreadable, almost like a creamy paste, making it easy to incorporate into the butter. The roasting process caramelizes the natural sugars in garlic, creating a tender and slightly sticky texture. This brings out the inherent sweetness of garlic, enhancing its overall appeal and making it a perfect ingredient for cheesy roasted garlic bread.
For this recipe, I usually select rolls, rather than a large French baguette, providing guests with their own individual serve. If you have any left over butter (you won’t, but by all means, double the recipe), wrap it in greaseproof paper and freeze it. It’s great to have on hand. You can also use the cheese garlic butter to stir through steamed vegetables or hot pasta.
Watch the video here. If you make this recipe, don’t forget to tag me on TikTok or Instagram. I love to see it!
Cheesy Roasted Garlic Bread
Ingredients
- 2 heads of garlic
- 2 teaspoon olive oil
- 1 teaspoon salt
- 100 g unsalted butter softened
- 2 tablespoon chopped parsley
- 1 teaspoon dried oregano
- ½ c freshly grated cheddar cheese
- ¼ teaspoon black pepper
- 3 pane de casa rolls sliced lengthways
Instructions
- Preheat your oven to 180ºC.
- Slice the tops off the heads of garlic, exposing the cloves. Drizzle with olive oil and sprinkle with half a teaspoon of salt. Wrap each head in aluminium foil and roast for 30 minutes. Set aside to cool. Flip your oven over to the grill setting.
- In a bowl, combined softened butter with roast garlic cloves squeezed out of their skins, parsley, oregano, cheese, remaining salt and pepper and mix together to make a rough paste.
- Place sliced rolls on a baking tray and spread generously with the cheesy garlic butter. Grill for 5-6 minutes until golden and serve immediately.
Looking for more side dishes? Try my FAVOURITE Brussels Sprout Salad or Cheat’s Toasty Pilaf.
Leave a comment